Chile Egg Salad Sandwiches With Yogurt

Chile Egg Salad Sandwiches With Yogurt

This egg salad sandwich reimagines Turkish çilbir, a breakfast dish made with poached eggs, garlicky yogurt, and smoky, chile-infused melted butter — a dish that’s rich and very flavorful despite the modest ingredient list. Here, those bold flavors appear in the tangy, yogurt-based dressing that coats jammy boiled eggs. The combination of creamy yogurt and slightly runny yolks creates a rich egg salad that doesn’t need mayo. If you don’t have a microwave, blanch the garlic cloves in boiling water with the eggs for 30 seconds before finely grating them and combining with the chile flakes and oil.

Yield: 4 servings 

8 large eggs  

Ice

2 garlic cloves, finely grated 

1 teaspoon Aleppo chile flakes (see Tip)

1 tablespoon olive oil 

⅓ cup full-fat Greek yogurt 

2 tablespoons finely chopped dill 

Kosher salt (such as Diamond Crystal) 

8 slices white bread, such as Japanese milk bread or Pullman bread

Bring a medium saucepan of water to a rapid boil over high heat. Add eggs and set the timer for exactly 8 minutes for a jammy yolk with whites that are firm and set. Set up an ice bath nearby, and once the eggs have finished cooking, transfer them to the ice bath to cool completely.

Meanwhile, in a medium microwave-safe bowl, combine garlic, chile flakes and olive oil and stir with a rubber spatula. Microwave until the garlic sizzles and the chile flakes are fragrant, about 30 seconds. Add yogurt, dill and 1 teaspoon salt and stir to combine.

Once eggs are completely cooled and lightly chilled, peel them. Roughly chop the eggs (don’t be too precious here; there can and should be some larger pieces and some smaller ones).

Transfer the eggs to the yogurt mixture and gently fold to combine. Taste and adjust seasoning. (Egg salad can be made up to 5 days in advance. Keep refrigerated in an airtight container.)

Divide the egg salad between four slices of bread, and top with remaining bread. Trim the crusts if desired and slice sandwiches in half.

Tip: If you can’t find Aleppo chile flakes, substitute ¼ teaspoon cayenne and ¾ teaspoon paprika.